Roasted Rump of Beef

Roasting beef is really only impressive if you use a large cut of beef Sirloin is a good cut to use but because it is thinner it has a larger percentage of fat and gristle to meat than the rump, which is the cut to be preferred. Rump also has a fuller flavour than the other best cuts. I roast beef to be eaten rare to medium rare. If you like your meat cooked further it is best to lower the temperature from 200°C (390°F) to 160°C (315°F) to prevent the meat becoming tough and dry. Constant b